Roasted Squash with Hazelnuts and Pomegranate on a white plate with a wood serving spoon

Roasted Squash with Hazelnuts and Pomegranate

This beautiful squash dish is perfect for a special occasion but it is so easy and delicious that it really works for any day.

Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8


  • 6 cups buttercup* squash, cut into cubes about 1/2 large buttercup squash
  • 1 tbsp olive oil
  • zest of 1 orange
  • black pepper, fresh ground
  • 1/4 tsp salt
  • 1/4 cup hazelnuts, roasted and chopped
  • 1/4 cup pomegranate arils
  • fresh parsley, chopped (optional)


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.  

  2. In a largel bowl, add olive oil, orange zest, pepper and salt and stir. Add squash cubes and toss to coat. Spread out on the prepared baking sheet in a single layer. 

  3. Pace baking sheet in over and roast until done, about 30 minutes

  4. Place in a serving dish, top with chopped hazelnuts, pomegranate arils and chopped parsley if using.

Recipe Notes

*Other squash or pumpkin can be used but the texture may vary.